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A 'fishy’ dinner suggestion from the Great British Chefs website

Smoked fish pie with cheddar mash topping

Fish pie filling

Ingredients

• 350g of cod fillet, skinned
• 350g of smoked haddock, undyed fillet
• 1 small onion
• 1 bay leaf
• 450ml of milk

Cheesy mash topping

• 1000g of King Edward potatoes
• 50g of butter
• 200g of cheddar, grated
• 200ml of milk
• salt

White sauce

• 25g of butter
• 25g of plain flour
• 4 tsp fresh parsley, roughly chopped
• salt
• pepper

Method

Begin this fish pie recipe by placing the cod and haddock in a wide pan. Peel and quarter the onion and add along with the bay leaf to the fish. Pour over the milk

• 350g of cod fillet
• 350g of smoked haddock
• 1 small onion
• 1 bay leaf
• 450ml of milk

Bring the milk up to the boil, reduce the heat and simmer for about 6 minutes. Remove the fish from the milk and place it on a plate

Flake the fish into chunky pieces and divide into 8 individual ramekins. Sieve the milk into a jug and set aside to use in the white sauce

Peel the potatoes and cut into 3cm chunks, place in a saucepan. Cover with water and add a pinch of salt. Bring the potatoes to the boil and simmer for about 20 minutes on a low heat

When the potatoes are soft, drain, place the potatoes in a bowl and mash until smooth. Add the 50g of butter and 100g of the grated cheese as you mash

Place the cold milk into a saucepan and bring to a simmer. Add this milk to the potatoes and beat. Season with salt and pepper. Once done, set the potato topping aside

To make the white sauce, melt the butter in a pan, stir in the flour and cook for 1 minute over a moderate heat. Gradually add all the set-aside fish poaching milk, whisking continuously

Simmer for 1-2 minutes, stirring, until you have a smooth, slightly thick sauce. Remove the sauce from the heat, season with salt and pepper and add the chopped parsley

Pour the sauce over the fish in the ramekins. Arrange the mashed potato over the top of the sauce and sprinkle on the remaining grated cheese

Place in the oven at 180°C/Gas mark 4 and cook for about 30 minutes until bubbling and golden brown on top. Serve straightaway